2016 holiday baking


how did it get so late so soon?
it’s night before it’s afternoon.
December is here before it’s June.
my goodness how the time has flewn.
how did it get so late so soon?

– Dr. Seuss

is it any wonder i ask myself every december how it has come to be december already from all the times the earth had revolved around the sun and it had started to get dark and yet i wasn’t one gibbous moon closer to a yearly goal or that i hadn’t set myself any. this december wasn’t any different. except i made time to do some holiday baking, the beneficiaries of which happened to be my colleagues at work. this is what i managed to put together.

chocolate brownies from the famed ‘baked’ bakery brownie recipe


  • 155 grams all-purpose flour
  • 2 tablespoons dark unsweetened cocoa powder
  • 310 grams dark chocolate, coarsely chopped
  • 1 cup (2 sticks or 230 grams) butter, cut into small pieces
  • 1 teaspoon instant espresso powder (or 1.5 teaspoons instant coffee granules)
  • 1½ cups (300 grams) granulated sugar
  • ½ cup (100 grams) packed light brown sugar
  • 5 large eggs, at room temperature
  • 2 teaspoons vanilla extract


  1. preheat the oven to 180C. line a 9×13-inch baking pan with parchment paper.
  2. in a medium bowl, whisk the flour and cocoa powder together.
  3. put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. turn off the heat, but keep the bowl over the water and add the sugars. whisk until completely combined, then remove the bowl from the pan. the mixture should come to room temperature.
  4. add 3 eggs to the chocolate mixture and whisk until combined. add the remaining 2 eggs and whisk just until combined. add the vanilla extract and stir until combined. don’t overmix at this stage or your brownies will be cakey.
  5. add the flour mixture to the chocolate mixture and fold until just a bit of the flour mixture is visible.
  6. pour the batter into the prepared pan and smooth the top. bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. let the brownies cool completely, then lift them out of the pan using the parchment paper. cut into squares and serve.

this is my definitive brownie recipe i swear by and one that has satisfied many a happy mouths. make sure you use the finest dark chocolate around because that is what lends its taste to the final product. and use 50-60% minimum dark chocolate for best results.

nutella and walnut fudge from olive magazine


  • 240 g salted butter
  • 250 g condensed milk
  • 300 g nutella
  • 1 tsp vanilla extract
  • 300 g icing sugar
  • walnuts


add the salted butter and condensed milk to a pan and stir on low heat until the butter has melted and blended. remove pan from heat and add in the nutella and vanilla extract. pour this mix over a bowl of icing sugar and mix well. pour the mix into an 8×8 tin lined with baking parchment and sprinkle a handful of crushed walnuts over.refrigerate for upto 4-6 hours. cut into squares and place in an airtight container. these remain refrigerated for upto a week or longer. if they’re kept at room temperature they may not hold their shape depending on your climatic conditions.

ginger-nut biscuit fudge adapted from here


  • 200 g milk chocolate, roughly chopped
  • 100 g dark chocolate, roughly chopped
  • 100 g butter, diced
  • 1 teaspoon espresso powder
  • 1 x 400 g tin condensed milk
  • 250 g mc vities ginger nut biscuits, each biscuit broken into thirds
  • line a loaf tin with cling film and set aside


set a heatproof bowl over a pot of gently simmering water. add in the chocolate and butter and allow to melt, stirring now and then until it’s smooth. remove the bowl from the heat and mix in the espresso powder, then pour in the condensed milk, stirring well to combine. add in the biscuits and stir until they’re evenly distributed in the chocolate. pour the chocolate biscuit mixture into the lined loaf tin, pressing it down evenly and firmly with a spatula. smooth the top with the spatula, then place in the fridge for about 3 hours, or overnight, until set. cut into thin slices or small cubes (it’s very rich) to serve. wrapped tightly in clingfilm, this will keep for a couple weeks in the fridge.

Christmas fruitcake from goodhousekeeping


  • 500g or more mixed dried fruit such as apricots/prunes/figs/black currants/dates
  • 100ml brandy/cointreau/rum
  • 1 tbsp vanilla extract
  • 175g unsalted butter, softened at room temperature
  • 175g dark brown muscovado sugar
  • 3 medium eggs
  • 125g plain flour
  • 2 tbsp cocoa powder
  • 1 tbsp cinnamon powder
  • 2 tsp mixed spice powder


1. put the fruit, orange zest, and juice, cointreau and vanilla into a large non-metallic bowl. stir, then cover with cling film and leave to soak for at least 24hr or for up to 2 days.

2. put the butter and sugar into a large mixing bowl and beat with a handheld electric whisk for 2-3min until light and creamy. gradually whisk in the beaten eggs, adding a little of the flour if the mixture starts to curdle. fold in the remaining flour, cinnamon, cloves and mixed spice.

3. tip the soaked fruit mixture into the bowl and stir well, then spoon into a greased and lined deep round cake tin and level the surface (there’s no need to make a dip in the mixture).

4. bake at 150°C mark 2 for 1hr 40min or until a skewer inserted into the centre comes out clean. leave to cool completely in the tin, then remove from tin (keep in its parchment paper) and wrap in a double thickness of foil. store in a cool, dark place for up to 3 months.

5. if you want to feed your cake in the run-up to Christmas, after it has been left wrapped for 2 weeks, prick the top of the cake all over with a skewer and sprinkle over 1tbsp brandy or cointreau. rewrap and store as before. feed every few weeks for a more intense flavour.


amazing andamans


twenty sixteen came with the promise of travel. a trip to the amazing andaman & nicobar islands. of hills and mountains and plains and valleys, i have an affinity to the seas. so what better than a beach vacation?  a trip to the andaman islands starts with you having to choose from the southern, middle and northern islands, southern being the most popular choice. my southern andaman itinerary comprised Port Blair – the andamanese capital, Havelock island, Neil island, Ross island and the Jolly Buoy island. with island names as dreamy as these, i was all raring to go!

after having landed at Port Blair, the drive to the hotel alongside the sea bay looked and felt as would in any coastal town. up in the hotel room, i could not contain my excitement when the large window led me to this mighty view of the sea! that was when i knew for sure, my quest for incandescent solitude was here…

bay view at Port Blair

after a night’s stay at Port Blair, a ship cruise led us to Havelock, a wanted tourist destination. it was at Havelock that i discovered the little pleasures. it is true we dream in colors borrowed from the seas. the sea colors at Havelock looked surreal, myriad shades of blue straight out of my water color palette from school, a deep cobalt blue, an emerald green, a jade and turquoise, all at once. i stared into oblivion standing at the rugged shoreline laced with coral and driftwood. i could not tell when the heavens ended and the earth began – it was the closest i had ever felt to the Creator. and then i soon got lost chasing pea crabs under bouldery corals, feeling the sun on my skin, sea breeze in my hair and sand in my toes, laying down under rustling coconut palms, and holding the Creator in awe and adoration. the beaches at Havelock are unique, each with its own distinct character. white and pristine in its unspoilt natural habitat.

Havelock island

Radhanagar beach on Havelock island

Elephant at Radhanagar beach on Havelock island

Elephant beach on Havelock island

two days into Havelock, it was time to cruise to Neil island. on arrival at the jetty, the waters at Neil were something else. crystal clear and as far as the naked eye could see with colors that would transport you into a world of your own and transcend your senses. the beaches here too have a unique landscape. some with a natural rock formation and others with a natural forested coastline. all the while reminding you of the mighty Creator in all of His glory.

reflection at jetty on Neil island

Neil island

Lakshmanpur beach on Neil island

Bharatpur beach on Neil island

from Neil it was back to Port Blair for day trips to Ross and Jolly Buoy islands. Ross island was one with so much history to it that it left me wanting to study the whole bygone era. Jolly Buoy island was one where the secrets of the ocean were revealed with its many coral reefs thriving with life from its many creatures living beneath. the play of colors sent me into a tizzy, with myriad colored fish, sea anemones, jelly fish, starfish, octopus, oysters, and live corals all co-existing in harmony, sometimes playing prey and sometimes predator, all at once.

the church ruins on Ross island

view from Ross island

view from Jolly Buoy island

with ocean waters as far as the eye can see; a deep cobalt blue, emerald, turquoise and jade – all at once, the pristine white sandy beaches and the rugged forested coastline, the vibrant marine coral reefs of the ocean bed, the star-stud blanketed nightfall sky, the beauty of the andamans overwhelms, enthrals and stays with you forever! my trip had me thanking and praising God for His wonderful bounty!

some shots from my Instagram account; do follow me for more!